You can tell that this is a great dish when it disappears before you can take a photo we'll just have to make due for now with this teasing glimpse. Boiled, mashed squash are mixed with sautéed onions, eggs, buttermilk, thyme, cheese and pecans. It's then baked with an extra sprinkling of pecans - it's a dish Katie guarantees will convert winter-squash haters.

Yasmeen uses butternut squash as a filling for these nutritious ravioli. The filling combines butternut puree, onion, garlic, hot chilli powder, parmesan and nutmeg. You'll also find a recipe for the pasta, though wonton wrappers can be substituted. To double up on squash goodness, the pesto uses toasted pumpkin seeds.

Chayote is a member of the gourd family and once you take a look at its photo you'll soon see why it also has the name "Clenched Palm". The texture is similar to Asian pear or cucumber and can be used raw or cooked. Tigerfish presents a nutritious salad of blanched chayote and carrot and five spiced marinate tofu.

Using the most adorable cast iron scone pan, Kalyn whips up these za'atar dusted crisps that are both low-GI and gluten free. By the look of them, you'll have to make plenty as everyone will want some of these.

If you're feeling a bit under the weather, then here's something that is quick to make and should help you feel better. It's a simple infusion of boiled freshly grated ginger that is brewed with tea - milk and sugar is added to taste.

Graziana offers her own interpretation of Fines Herbes, a traditional Southern French mixture of soft aromatic herbs. She uses a mix of chervil, majoram, parsley, chives, lemon balm and her own dried tarragon.

Dhanggit puts her own spin on Beef Wellington - here she uses a mix of mushrooms and chestnuts to cover the beef fillet, it's then rolled in parma and puff pastry and baked till golden. For a decadent finish, it's served with a sauce made with foie gras, veal stock and a touch of cream. A truly festive dish to grace any table.

If you're one of these people that leave the parsley behind than head over and read about all the good things you've been missing. Your mouth must just start watering at the though of dunking perfectly crunchy baguette into a decadent bowl of Moules Marinière - mussels with a white wine, butter and parsley sauce.

Anna completes another of her food challenges by finally making this edaname and almond pesto. She blends a mix of edaname, almonds, garlic, ginger, parsley, mint and shiso and flavoures it with lemon juice, soy sauce and rice vinegar.

Happy Birthday wishes to Cinzia who shares one of the desserts she made for her celebration. As Cinzia had to make 70 of these (!), she's decorated them with tangerine slices but you could brulee the top to create Tangerine Brulee.

It's pretty cold in the UK at the moment so Rachel's Chilli and Tomato Soup will be most welcome. Added heat comes from the addition of Bird's eye chillies and tabasco - this will surely warm you for the inside out.

Brii celebrates the true spirit of Christmas with a plethora of hand made gifts - from Brulè to Rumtopf to home-made tea, they are all made with love and care. A fitting finish to this festive edition.

Weekend Herb Blogging will take a two week break and start again in the new year. While we officially begin January 4th, I will be accepting posts written during the break - just email your entries to the usual address, the details can be found here.

Thanks once again to everyone who has taken part throughout the year and I look forward to seeing more of your marvellous creations in 2010. To all, my fondest wishes for the season, a safe and merry Christmas and a Happy New Year.